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Summer crunch salad

Summer crunch salad

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A star rating of 4.9 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 20 mins
  • Easy
  • Serves 4

The crunchiness of green beans works particularly well in this salad

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal178
fat15g
saturates5g
carbs3g
sugars2g
fibre2g
protein9g
low insalt0.38g
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Ingredients

  • 200g pack small button mushroom , finely sliced
  • juice 1 lemon
  • 200g green bean , trimmed
  • handful soft green herbs , such as basil, chervil, parsley and tarragon
  • 100g cherry tomato , quartered
  • 3 tbsp olive oil
  • 75g parmesan (or vegetarian alternative), shaved into large curls

Method

  • STEP 1

    In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.

  • STEP 2

    Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

RECIPE TIPS
OR WHY NOT TRY...

Tossing hot green beans with a finely chopped shallot and a good glug of walnut oil.

HEALTHY BENEFITS

Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.

Recipe from Good Food magazine, July 2007

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A star rating of 4.9 out of 5.11 ratings
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